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rich chicken and sausage gumbo with a deep brown broth over white rice in a wide horizontal shot in a bowl, sliced sausage and green onion on top, warm moody light, shallow depth of field, landscape orientation

Chicken and Sausage Gumbo

Gumbo chicken and andouille sausage cooked in a rich roux over rice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless
  • 12 oz andouille sausage sliced
  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • 1 onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 6 cups chicken broth
  • 1 tsp Cajun seasoning

Method
 

  1. Whisk the flour and oil in a heavy pot over medium heat, stirring constantly until it turns deep brown, about 25 minutes.
  2. Add the onion, bell pepper, and celery and cook until softened.
  3. Stir in the broth slowly, then add the chicken, sausage, and Cajun seasoning.
  4. Simmer for 30 minutes until the chicken is tender, then shred it in the pot.
  5. Serve the gumbo ladled over cooked white rice.

Notes

Take your time with the roux, that dark color is where all the flavor lives.